Raspberry Fool

Ingredients
11/3 cups frozen raspberries (one 10-ounce package), thawed
2 Tbsp. powdered sugar
1½ tsp. vanilla extract
¼ cup powdered sugar
1 cup heavy (whipping) cream
1 cup soft silken tofu

Directions
FOR TOFU WHIPPED CREAM:
1. In the bowl of a mixer, add ¼ cup powdered sugar and 1 cup whipped cream. Beat until whipped cream stands in stiff peaks.
2. Remove whipped cream to another bowl.
3. Into mixer bowl add 1 cup soft silken tofu; beat until has a creamy texture. Add whipped cream back to bowl; beat the two mixtures together until well incorporated.

FOR RASPBERRY FOOL:
1. Smash berries and 2 Tbsp. powdered sugar together with a fork. Add vanilla extract.
2. Set aside while making tofu whipped cream.
3. Fold mashed raspberry mixture into tofu whipped cream until it is evenly distributed. Garnish with fresh raspberriesif desired.